Zorongollo Extremeño

Put the 2 eggs in a pot of water and boil them for 10 minutes, then cool them under cold running water.

💡 Cooling under running water contracts the egg away from the shell and makes peeling painless.

Peel the cooled eggs, chop them into small dice and set them aside.

Heat the oven to 190°C. Wash the 3 peppers and lay them whole on a baking tray.

Pour a stream of olive oil over the peppers and season them with salt, rolling them so they are coated all over.

💡 Oiled skin blisters and lifts away cleanly later. Dry skin scorches in patches and sticks to the flesh.

Rub the tomato with a little oil, season it, wrap it in foil and put it on the same tray.

💡 The foil traps the tomato's juices instead of letting them dry out on the tray — those juices become the dressing.

Roast everything at 190°C for 35–40 minutes, until the pepper skins are wrinkled, blistered and darkened in places and the flesh has slumped.

💡 Do not pull them out early because they look done at 20 minutes. Under-roasted pepper is bitter and refuses to peel.

Take the tray out and let the peppers sit until they are cool enough to handle, about 10 minutes.

💡 The steam trapped under the skin as they cool is what loosens it. If you can, cover them with a bowl while they rest.

Peel the peppers, pull out the stems and seeds, and tear or cut the flesh into long strips. Put them in a bowl.

💡 Do not rinse the peeled strips under the tap. It washes away the sweet roasted juice that flavours the whole salad.

Unwrap the tomato, slip off its skin and drop the flesh into a blender jug with 1 peeled garlic clove.

Blend to a smooth purée and pour it over the pepper strips.

Add a good pour of olive oil and a splash of vinegar to the bowl.

💡 Add the vinegar a little at a time and taste. Roasted peppers are already sweet, and too much acid flattens that sweetness instead of lifting it.

Chop the second garlic clove finely, shred the spring onion into thin julienne and add both.

Season with salt, mix everything gently and let it rest for half an hour at room temperature.

💡 That half hour is not optional — it is when the raw garlic softens and the dressing soaks into the pepper. Straight from the bowl it tastes sharp and separate.

Scatter the diced egg over the top, sprinkle with chopped parsley and serve at room temperature.